Avocado makes these chocolate brownies really fudgy and not so naughty. They’re also gluten-free, low carb and keto friendly!
Have you ever tried monk fruit sweetener? Monk fruit is native to regions of Southeast Asia. Buddhist monks in the 13th century were the first to cultivate the fruit, which is the reason for its name. It contains compounds that are 250 times sweeter than sugar, without the calories or negative effects on blood glucose levels. Read more
4 tablespoons of grass fed organic ghee
1 large ripe avocado, skin and pit removed (halve the avocado and scoop out flesh with a spoon)
1/4 cup Monk fruit powder (monk fruit has a similar after taste to stevia. Adjust quality to suit)
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking powder (aluminium free)
1 & 1/2 cups almond meal
1/2 cup cacao powder
1/2 teaspoon salt or pinch of sea salt
1/2 cup cacao nibs
Preheat oven to 175 degrees celsius.
In cake mixer, whisk together ghee, monk fruit powder, cacao powder, eggs, vanilla extract, and salt. Stir the almond flour and cacao nibs using a spoon in spatular, do not over mix.
Lightly greased 8 x 8 baking dish. Spread the batter into the baking dish evenly.
Bake for 25-30 minutes or until done. Test the middle of the batter with a knife or tooth pick to make sure nothing sticks.
Remove from oven and let cool before cutting into squares.